KR102519385B1 - Manufacturing method of seasoned drying fillet using scallop coat - Google Patents

Abstract

The present invention relates to a manufacturing method of a seasoned drying fillet using a scallop coat. More specifically, the method includes: a seasoning liquid manufacturing step of mixing natural sweetener, salt, soy sauce, and purified water to manufacture a seasoning liquid; a scallop coat steaming step of steaming the scallop coat; a scallop seasoning step in which the scallop coat steamed through the scallop coat steaming step is immersed and seasoned in the seasoning liquid produced through the seasoning liquid manufacturing step; and a low-temperature drying step of drying the scallop coat seasoned through the scallop seasoning step at a low temperature. The scallop coat seasoned drying fillet manufactured through the steps is eco-friendly by using the discarded scallop coat, is rich in nutrients and has excellent taste and texture, as well as excellent preservation for a long period of time.

Description

Manufacturing method of seasoned raisins using scallop coat {MANUFACTURING METHOD OF SEASONED DRYING FILLET USING SCALLOP COAT}

The present invention relates to a method for manufacturing seasoned dried raisins using a scallop coat, and more particularly, by utilizing a discarded scallop coat, it is environmentally friendly, rich in nutrients, excellent in taste and texture, and long lasting. It relates to a method for producing seasoned raisins using a scallop outer film that provides seasoned raisins with excellent shelf life.

The scallop is a marine shellfish belonging to the genus Pecten of the Pectinidae family and has two fan-shaped shells. The scallop family, which includes more than 400 species in about 50 genera, is an annual bivalve that lives in relatively low water temperatures. It lives from the coast to very deep waters and is distributed all over the world. , silk scallops, sun scallops, sun and moon scallops, and 12 types of scallops have been discovered.

Scallops succeeded in Chinese aquaculture in Jumunjin waters for the first time in Korea in 1991, and production has rapidly increased as a result of the increase in floating farms and mass spraying through technology development and cooperation with government offices.

However, compared to fresh fish (live fish), the level of freshness assurance technology for farmed scallops is insignificant, and since the consumer's preference may sharply decrease if distributed in a frozen state, it is difficult to secure the technology to improve the preservation of scallops. is being demanded

Scallops can be a sufficient source of income even as fresh fish, but if production increases further, a situation in which consumption does not occur immediately may occur, so various types of processing methods must be developed. Looking at the case of Japan, which is becoming more and more popular, more and more people are buying and cooking in a state of self-sufficiency rather than fresh fish. Since the situation is not much different from Japan, various methods are under development to improve the preservation of scallops.

On the other hand, conventionally, in the process of processing scallops, the scallop's mantle portion, except for the scallop meat or the temporal region, is discarded, resulting in loss of food resources.

Korean Patent Publication No. 10-1996-0028810 (1996.08.17.) Korean Patent Publication No. 10-2022-0092699 (2022.07.04.)

An object of the present invention is to use the discarded scallop coat to produce seasoned raisins that are eco-friendly, rich in nutrients, excellent in taste and texture, and exhibit excellent preservation for a long period of time. It is to provide a method for producing raisins.

An object of the present invention is to prepare a seasoning liquid by mixing natural sweetener, salt, soy sauce, and purified water to prepare a seasoning liquid, a scallop outer film steaming step of steaming a scallop outer film, and a scallop outer film steaming step in the seasoning liquid prepared through the seasoning liquid manufacturing step. A scallop seasoning step of immersing and seasoning the steamed scallop coat and a low-temperature drying step of drying the scallop coat seasoned through the scallop seasoning step at a low temperature. is achieved by

According to a preferred feature of the present invention, the seasoning liquid preparation step is made by mixing 100 parts by weight of natural sweetener, 70 to 90 parts by weight of salt, 15 to 25 parts by weight of soy sauce, and 50 to 70 parts by weight of purified water.

According to a more preferred feature of the present invention, the scallop mantle steaming step is to be performed at a temperature of 90 to 100 ° C for 10 to 20 minutes.

According to a more preferred feature of the present invention, the scallop seasoning step is to be made for 1 to 3 hours at a temperature of 10 to 20 ℃.

According to a more preferred feature of the present invention, the low-temperature drying step is to be made for 5 to 7 hours at a temperature of 15 to 25 ℃.

According to a more preferred feature of the present invention, between the scallop seasoning step and the low-temperature drying step, a low-temperature aging step of aging the scallop coat seasoned through the scallop seasoning step at a temperature of 0 to 5 ° C. for 15 to 20 hours make it go further.

According to a more preferred feature of the present invention, in the seasoning liquid preparation step, 10 to 20 parts by weight of pineapple juice and 1 to 5 parts by weight of kakadu plum powder are further contained relative to 100 parts by weight of the natural sweetener.

According to a further preferred feature of the present invention, the natural sweetener is composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, stevia, xylitol, erythritol, and allulose.

The method for manufacturing seasoned raisins using a scallop coat according to the present invention is an eco-friendly seasoning that utilizes a discarded scallop coat, contains abundant nutrients, has excellent taste and texture, and exhibits excellent preservation for a long period of time. It shows excellent effect of providing raisins.

1 is a flow chart showing a method for manufacturing seasoned raisins using a scallop coat film according to an embodiment of the present invention.
2 is a flow chart showing a method for manufacturing seasoned raisins using a scallop coating film according to another embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for producing seasoned raisins using a scallop outer film according to the present invention includes a seasoning liquid preparation step of preparing a seasoning liquid by mixing natural sweetener, salt, soy sauce and purified water (S101), and a scallop outer film steaming step of steaming the scallop outer film (S101-1). ), scallop seasoning step (S103) of seasoning by immersing the scallop outer membrane steamed through the scallop outer membrane steaming step (S101-1) in the seasoning liquid prepared through the seasoning liquid preparation step (S101), and the scallop seasoning step (S103) It consists of a low-temperature drying step (S105) of low-temperature drying of the seasoned scallop mantle through.

The seasoning liquid preparation step (S101) is a step of preparing a seasoning liquid by mixing natural sweetener, salt, soy sauce, and purified water. It is preferable to mix parts by weight.

Since the natural sweetener is used instead of sugar to impart sweetness, it serves to improve the taste of the seasoned raisins prepared through the present invention, while preventing deterioration of the health of eaters due to the excessive sugar content due to the low sugar content. .

At this time, the natural sweetener is preferably composed of one or more selected from the group consisting of fructooligosaccharide, xylose, crystal fructose, stevia, xylitol, erythritol and allulose. It is not decomposed into, so it has low calories and relatively low glycemic index. In terms of health function, it is used in the large intestine as food for beneficial bacteria in the intestine, serving as prebiotics, and acidifying the intestine to increase the solubility of minerals. It has functions such as promoting calcium absorption, improving serum lipids, preventing dental caries, and preventing ulcerative colitis.

In addition, the xylose is a component extracted from birch trees, cornstalks, etc., and shows an effect of lowering the absorption rate of sugar components in the body compared to white sugar. indicates the glycemic index. In addition, the stevia is sweetened with glycosides extracted from leaves, and can produce a sweetness of about 300 times that of white sugar, and has almost no calories, so it does not affect blood sugar, and the xylitol is extracted from birch trees. As a component, it shows excellent sweetness and plays a role in improving dental health.

In addition, the erythritol is produced by fermenting glucose extracted from corn. It is less sweet than white sugar, but has a low glycemic index, and shows beneficial effects to the human body. It also shows efficacy in weight loss.

In addition, in the seasoning liquid preparation step, 10 to 20 parts by weight of pineapple juice and 1 to 5 parts by weight of kakadu plum powder may be further contained relative to 100 parts by weight of the natural sweetener. As described above, the pineapple juice and kakadu plum powder When contained, the taste and preference of seasoned raisins are improved, the texture is softened, and the preservability is remarkably improved.

The pineapple juice contains 10 to 20 parts by weight, has a sweet taste to improve the taste and preference of seasoned raisins, and contains a large amount of protease, a proteolytic enzyme, to soften the texture of the scallop shell. If the content of the pineapple juice is less than 10 parts by weight, the above effect is insignificant, and if the content of the pineapple juice is greater than 20 parts by weight, the above effect is not greatly improved and the salinity of the seasoning liquid is excessively low. Not only the taste and preference of the product, but also the preservability may be deteriorated.

In addition, the kakadu plum powder contains 1 to 5 parts by weight, which means powdered extract extracted from kakadu plum, which grows naturally in Arnhem Land in Northern Australia. Since the kakadu plum powder contains about 3,200 to 5,000 mg of vitamin C per 100 g, which is about 200 times more than vitamin C contained in oranges, and has a very excellent antioxidant effect, seasoned with a seasoning liquid containing kakadu plum powder The preservation of the scallop coat can be significantly improved.

If the content of the kakadu plum is less than 1 part by weight, the above effect is insignificant, and if the content of the kakadu plum exceeds 5 parts by weight, it may not be mixed evenly in the seasoning liquid and clumping may occur, and the preference of the seasoning liquid is reduced. can make it

The scallop mantle steaming step (S101-1) is a step of steaming the mantle (skirt flesh) of the scallop, after washing the mantle separated in the process of cleaning the scallop to remove foreign substances, at a temperature of 90 to 100 ° C. for 10 to 20 minutes It is preferably made in the process of steaming during.

In the scallop mantle steaming step (S101-1), if the steaming temperature of the scallop mantle is less than 90 ° C or the steaming time is less than 10 minutes, the preservation of the scallop mantle does not proceed properly and the preservation is lowered, and the steaming temperature of the scallop mantle is 100 If the temperature exceeds ℃ or the steaming time exceeds 20 minutes, the effect of steaming is not greatly improved and the texture of the scallop coat becomes too tough, which is undesirable.

The scallop seasoning step (S103) is a step of immersing and seasoning the scallop outer membrane steamed through the scallop outer membrane steaming step (S101-1) in the seasoning liquid prepared through the seasoning liquid preparation step (S101), wherein the scallop outer membrane steaming step It is preferable to immerse the scallop outer film steamed through (S101-1) in the seasoning liquid prepared through the seasoning liquid preparation step (S101) at a temperature of 10 to 20 ° C. for 1 to 3 hours.

If the temperature of the scallop seasoning step (S103) is less than 10 ° C or the immersion time is less than 1 hour, the effect of the seasoning liquid permeating the scallop coat is insignificant, and the temperature of the scallop seasoning step (S103) exceeds 20 ° C or the immersion time is less than 1 hour. Exceeding this 3 hours is undesirable because the above effect is not greatly improved and the salinity of the scallop coat film is excessively high, which may decrease the degree of preference.

The low-temperature drying step (S105) is a step of low-temperature drying of the scallop coat film seasoned through the scallop seasoning step (S103), and cold air of 15 to 25 ° C. It is preferably composed of a process of adding and drying for 7 hours.

When the process of drying for the above time using cold air representing the above temperature is performed, the taste and aroma of the scallop coat are preserved compared to the case of high temperature drying, and it does not show an excessively hard or tough texture.

In addition, between the scallop seasoning step (S103) and the low-temperature drying step (S105), a low-temperature aging step of aging the scallop outer layer seasoned through the scallop seasoning step (S103) at a temperature of 0 to 5 ° C for 15 to 20 hours. (S104) may be further progressed. After the low-temperature aging step (S104) performed at the above temperature and time, not only the taste of the seasoned raisins prepared using the scallop outer film is improved, but also the tough texture is improved to give a soft texture. can indicate

If the temperature of the low temperature aging step (S104) is less than 0 ° C or the aging time is less than 15 hours, the scallop seasoning step (S103) freezes the scallop shell and does not proceed properly in the aging process, and the low temperature aging step ( If the temperature of S104) exceeds 5 ° C or the aging time exceeds 20 hours, it is undesirable because the seasoned scallop coat may deteriorate.

Hereinafter, the manufacturing method of seasoned raisins using the scallop coating film according to the present invention and the physical properties of the seasoned raisins produced by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of seasoning liquid

A seasoning liquid was prepared by mixing 100 parts by weight of natural sweetener, 80 parts by weight of salt, 20 parts by weight of soy sauce, and 60 parts by weight of purified water.

<Preparation Example 2> Preparation of seasoning liquid

A seasoning liquid was prepared by mixing 100 parts by weight of natural sweetener, 80 parts by weight of salt, 20 parts by weight of soy sauce, 60 parts by weight of purified water, 10 to 20 parts by weight of pineapple juice, and 1 to 5 parts by weight of kakadu plum powder.

<Preparation Example 3> Preparation of steamed scallop coat

After washing the scallop mantle separated in the scallop (patinopecten yessoensis) grooming step to remove foreign substances, it was steamed at a temperature of 95 ° C. for 15 minutes to prepare a steamed scallop mantle.

<Comparative Preparation Example 1> Preparation of seasoning liquid

A seasoning liquid was prepared by mixing 100 parts by weight of sugar, 80 parts by weight of salt, 20 parts by weight of soy sauce, and 60 parts by weight of purified water.

<Example 1>

After immersing the steamed scallop outer film prepared in Preparation Example 3 in the seasoning liquid prepared in Preparation Example 1 and seasoning for 2 hours at a temperature of 15 ° C, the seasoned scallop outer film is heated with cold air at 20 ° C for 6 hours. Seasoned raisins were prepared using scallop coats by drying during drying.

<Example 2>

Proceed in the same manner as in Example 1, but using the seasoning liquid prepared in Preparation Example 2, seasoned raisins using a scallop coating were prepared.

<Example 3>

Proceed in the same manner as in Example 1, but before drying the seasoned scallop outer film, a low-temperature aging process was performed at a temperature of 2.5 ° C. for 18 hours to prepare seasoned raisins using the scallop outer film.

<Example 4>

Proceed in the same manner as in Example 2, but before drying the seasoned scallop outer film, a low-temperature aging process was performed at a temperature of 2.5 ° C. for 18 hours to prepare seasoned raisins using the scallop outer film.

<Comparative Example 1>

After immersing the steamed scallop outer film prepared in Preparation Example 3 in the seasoning liquid prepared in Comparative Preparation Example 1 and seasoning for 2 hours at a temperature of 15 ° C, the seasoned scallop outer film is heated with hot air at 70 ° C for 2 hours. Seasoned raisins were prepared using scallop coats by drying during drying.

The taste, aroma, texture and overall acceptability of the seasoned raisins using the scallop coat prepared in Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of seasoned raisins were surveyed with 50 test subjects using a 5-point scale method, and then the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the seasoned raisins prepared in Examples 1 to 4 of the present invention have excellent taste, aroma, texture and overall acceptability. In particular, the seasoned raisins prepared in Examples 2 to 4 It can be seen that the texture is excellent by using the seasoning liquid containing the pineapple juice app.

On the other hand, in the case of Comparative Example 1, even though sugar was used in the process of preparing the seasoning liquid, the taste was not excellent, and since it was prepared through a high-temperature drying process, the texture was lowered compared to the seasoned raisins prepared through Examples 1 to 4. Able to know.

In addition, the preservability of seasoned raisins using the scallop coating film prepared in Examples 1 to 4 and Comparative Example 1 was measured and shown in Table 2 below.

{However, for preservation, after leaving the prepared seasoned raisins at room temperature for 4 weeks, 50 test subjects were examined for changes in flavor (fishy smell) over time using a 5-point scale method, and then expressed as an average value. used

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 2>

As shown in Table 2, the seasoned raisins prepared in Examples 1 to 4 of the present invention showed excellent preservability. It can be seen that it is better.

Therefore, the manufacturing method of seasoned raisins using the scallop coat according to the present invention is eco-friendly by utilizing the discarded scallop coat, contains abundant nutrients, has excellent taste and texture, and maintains excellent preservation for a long time. It provides seasoned raisins.

S101; Seasoning liquid preparation step, S101-1; Scallop mantle membrane ripening stage
S103; Scallop Seasoning Stage
S104; Low-temperature ripening stage
S105; low temperature drying step

Claims (8)

A seasoning liquid preparation step of preparing a seasoning liquid by mixing natural sweetener, salt, soy sauce and purified water;
A scallop mantle steaming step of steaming the mantle of scallops;
A scallop seasoning step of immersing and seasoning the scallop outer membrane steamed through the scallop outer membrane steaming step in the seasoning liquid prepared through the seasoning liquid preparation step; and
A low-temperature drying step of drying the scallop coat film seasoned through the scallop seasoning step at a low temperature;
The seasoning liquid preparation step is made by mixing 100 parts by weight of natural sweetener, 70 to 90 parts by weight of salt, 15 to 25 parts by weight of soy sauce, and 50 to 70 parts by weight of purified water,
The natural sweetener is composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, stevia, xylitol, erythritol and allulose,
In the seasoning liquid preparation step, 10 to 20 parts by weight of pineapple juice and 1 to 5 parts by weight of kakadu plum powder are further contained relative to 100 parts by weight of the natural sweetener.
delete The method of claim 1,
The method for producing seasoned raisins using a scallop outer film, characterized in that the scallop outer film steaming step is performed for 10 to 20 minutes at a temperature of 90 to 100 ° C.
The method of claim 1,
The scallop seasoning step is a method for producing seasoned raisins using a scallop coating film, characterized in that for 1 to 3 hours at a temperature of 10 to 20 ℃.
The method of claim 1,
The low-temperature drying step is a method for producing seasoned raisins using a scallop outer film, characterized in that for 5 to 7 hours at a temperature of 15 to 25 ℃.
The method of claim 1,
Between the scallop seasoning step and the low-temperature drying step, a low-temperature aging step of aging the scallop coat seasoned through the scallop seasoning step at a temperature of 0 to 5 ° C. for 15 to 20 hours further proceeds. Method for producing seasoned raisins using
delete delete

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